ReceptnaptárDampfnudeln (steamed yeast dumplings with vanilla sauce)
Dampfnudeln are the special steamed-and-fried dumplings of Bavarian and Swabian cuisine, with a crisp golden crust on the bottom and a soft, tender top. They are eaten with vanilla sauce or compote as a sweet lunch, and also made savoury. The secret: never lift the lid.
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Method
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- Knead the dough ingredients into a smooth dough and let it rise covered for 45-60 minutes.
- Divide the dough into 8 equal pieces, shape into balls and let rest for another 15 minutes.
- In a wide pan with a lid, heat the milk with the butter, sugar and salt.
- Put in the dumplings and cover tightly at once.
- Cook over medium heat for 5 minutes, then over low heat for another 20 minutes, without lifting the lid.
- When you hear a sizzling sound and the bottoms are caramelised, take the pan off the heat.
- Serve the dumplings with vanilla sauce or fruit compote.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The lid should fit tightly so the steam stays in and the dumpling rises.
- The sizzling sound shows the milk has evaporated and the bottom is caramelising; take it off the heat then.
- Do not over-prove the dough, or the dumplings turn flat.
Frequently asked questions
Why not lift the lid?
Because the steam would escape and the dumpling would collapse.
What are they served with?
Vanilla sauce, fruit compote, or in a savoury version with sauerkraut and sausage.
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